Summertime = Grillingtime. They’re one and the same, right? Unfortunately I don’t have a grill, or even any outdoor space. That’s the price I pay for living in an apartment. But a few weeks ago, John and I were pet-sitting and got to say in a house with a beautiful backyard, an amazing view of the Pittsburgh skyline, a pup and two kitties, and most importantly: A GRILL. Literally every meal we had was made on the grill because that’s just how I live my life.
These vegetables were some of the easiest things I’ve ever made. Slice, season, grill. That’s it! The best part is that they can be made a pretty much any temperature, so you can throw them on the grill with whatever else you’re cooking and not have to worry about it. These were made over medium indirect heat, but anything else other than super super high would work fine, too. I made zucchini and beets, but experiment and report back!
- Trim ends and slice zucchini lengthwise.
- Drizzle with olive oil and toss to coat. Season with salt, pepper, and your favorite spices. I used cayenne.
- Throw on the grill! Check them every few minutes and flip when you see grill marks.
Roasted Beets on the Grill
- Peel and dice red beets.
- Place on a large piece of heavy duty foil. Dot with your favorite vegan butter and season with salt.
- Wrap the foil up into a packet. You want to make sure it’s pretty secure because they’ll release a lot of liquid as they cook and beet juice is a bitch to clean up. Trust the girl who’s ruined a lot of shirts and still has stains on her countertops from the great beet incident of 2014. RIP security deposit.
- Throw them on the grill and flip every 10 minutes or so. These take a lot longer (typically about 30 minutes for me) to cook than most vegetables, so I like to throw this packet on as the grill is preheating and take them off last. You can open up the packet and poke them with a fork to make sure they’re finished.
And that’s it! Simple, fresh, and oh-so-summery. My favorite way to eat vegetables.